Ingredients
- 4 egg yolks
- 1 tablespoon freshly squeezed fresh lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- EGGS BENEDICT
- 8 slices Canadian bacon
- 4 British muffins, split
- 2 teaspoons white-colored vinegar
- 8 eggs
- Pepper and salt, to taste
- Hollandaise sauce, recipe above
- Fresh chopped parsley, for garnish
Directions
Intensely whisk the egg yolks and fresh lemon juice together in a stainless-steel bowl and before the mixture is thickened and bending in volume. Put the bowl on the saucepan that contains barely simmering water (or make use of a double boiler ,) water shouldn't touch the foot of the bowl. Still whisk quickly. Take care not to allow the eggs extreme heat or they'll scramble. Gradually drizzle within the melted butter and then whisk before the sauce is thickened and bending in volume. Remove from heat, whisk in cayenne and salt. Cover and put inside a warm place until available for that eggs benedict. When the sauce will get too thick, whisk inside a couple of drops of tepid to warm water before serving.
Brown the bacon inside a medium skillet and toast the British muffins, cut sides up, on the baking sheet underneath the broiler.
Fill a ten-inch nonstick skillet half filled with water. Add white-colored vinegar towards the cooking water. This makes the egg white-colored prepare faster so it doesn't spread. Provide a sluggish boil. Lightly break one of the eggs in to the water being careful to not break it. Repeat with remaining eggs. Lessen the heat to some gentle simmer. Prepare 3 1/2 minutes before the egg white-colored is placed and yolk remains soft. Remove having a slotted spoon, allowing the egg to empty. To put together: Lay a slice of Canadian bacon on the top of every muffin half, adopted with a poached egg. Season with pepper and salt. Spoon hollandaise sauce within the eggs. Garnish with chopped parsley. Yield: 4 servings
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